Creamed Spinach

Creamed Spinach.jpg

Makes 4 servings.

These days preparing spinach is quite easy – it comes prewashed and ready to go. I discovered that by adding coconut milk I can make a creamy, healthy, pareve spinach dish which I like to serve with fish.


  • 2 tablespoons extra-virgin olive oil
  • 9 ounces of prewashed spinach, discard some of the dangling stems
  • ¼ cup coconut milk
  • ½ teaspoon nutmeg
  • Kosher salt
  • Freshly ground black pepper


  1. In a wok, heat 1 tablespoon oil and add half of the spinach. Stir until wilted. Remove to a food processor fitted with the steel blade.
  2. Do the same with the next batch of spinach.
  3. Puree the spinach adding the coconut milk through the feed tube.
  4. Transfer to a skillet and season with nutmeg, salt and pepper. Serve warm.  

Stir-Fry Spinach

Sauteed Spinach.jpg

Makes 2 servings.

This side dish is quick, easy and rich in iron. 


  • 1½ tablespoons extra-virgin olive oil
  • 2 cloves garlic, very finely chopped
  • 6 ounces spinach, not baby
  • ¼ teaspoon ground nutmeg
  • Kosher salt
  • Freshly ground black pepper


  1. Heat olive oil in a wok, add garlic and sauté over low heat for a minute. Add all the spinach, increase the heat to high, and add 2 tablespoons of hot water. Toss until the spinach is JUST wilted. 
  2. Season to taste with salt and pepper.
  3. When serving, use a slotted spoon or tongs to avoid the accumulated liquid.